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FORUMS Photo Sharing & Visual Enjoyment Food Photography & Visual Recipes 
Thread started 27 Jan 2015 (Tuesday) 21:17
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Eric ­ Hopp
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Aug 13, 2017 13:32 |  #106

Let me add some more wine to your pan, so we can create fire! :)


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PhotosGuy
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Aug 13, 2017 13:46 |  #107

Eric Hopp wrote in post #18426681 (external link)
Gilroy Garlic Festival, 2016. Cooking up some garlic scampi.
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Title these, "How pyromaniacs cook their lunch!" ; D


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Eric ­ Hopp
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Post edited 8 months ago by Eric Hopp.
     
Aug 13, 2017 16:12 as a reply to  @ PhotosGuy's post |  #108

There are four things you can do at the Gilroy Garlic Festival. First is eat garlic food--they do not make food without garlic there. Second is listen to the live music from bands on six stages. Third is go through all the vendors there, selling whatever. And fourth is watch the cooks make the garlic scampi.

They cook everything underneath a kitchen tent that is certainly open for the public to watch. I was probably standing about 20 - 25 feet away, behind a rope border. The cooks are using these cast iron pan that are probably three feet in diameter, and probably weigh in at 30 pounds. The pans are seared hot with oil. The scampi is tossed in the pan, and the flames just shoot up six-to-seven feet in height. After the flame is extinguished, the cooks finish off with wine and seasoning, then toss the scampi into large, steel pots that are warmed, and the scampi is served right away.

There are tables and tables, where other food prep workers work on salads, garlic bread, prep the scampi for cooking, or clean dishes. The big, cast iron pans are quickly cleaned, then set back on the grill for a next round of cooking scampi. Gilroy gets hot at around 90 - 100 degrees F in the summer, so the cooks are working in a 110 degree outdoor kitchen with those big pans. One or two cooks will cook up a couple orders of scampi, then step away to let another cook take over.

This production takes place over the three day period that the garlic festival takes place--all day and into the night before the festival closes.




  
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tcphoto1
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Aug 13, 2017 16:40 |  #109

Paragraphs, they help the reader.


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navydoc
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Aug 21, 2017 23:12 |  #110

I thought the metal creamer on my dinette table might make an interesting subject.


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Aug 22, 2017 07:29 as a reply to  @ navydoc's post |  #111

Great lighting. But I have to say, I'm loving your watermarks...


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Aug 22, 2017 08:00 |  #112

ThreeHounds wrote in post #18433933 (external link)
Great lighting. But I have to say, I'm loving your watermarks...

Thanks. I enjoy incorporating my sig somewhere into most of my images. Sometimes they can be very subtle and a challenge to find...other times, not so much. For this shot, I almost forgot to include my sig in the reflection. ;-)a


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Aug 23, 2017 10:49 |  #113

My flatware...


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Aug 26, 2017 18:07 |  #114

Some days, a CP filter is your best friend...

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Sep 13, 2017 12:20 |  #115

I shot these at the beginning of a BBQ Competition.


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navydoc
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Oct 21, 2017 16:32 |  #116

I'm refining the edge of this old Chinese cleaver I have. I've had it for at least 30 years.


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Oct 28, 2017 21:01 |  #117


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Oct 28, 2017 23:37 |  #118

-Duck- wrote in post #18483521 (external link)
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Nice light in the blade, but I think I'd prefer a tighter vertical shot.


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Oct 29, 2017 01:54 |  #119

PhotosGuy wrote in post #18483614 (external link)
Nice light in the blade, but I think I'd prefer a tighter vertical shot.

I agree, it would present much better as a vertical, but this was shot for my portfolio and all images are horizontal. Good call.


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Nov 26, 2017 20:56 |  #120

It's a flavorizer...really...​it is! ;-)a


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